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Fresco Veal Marsalla alla La Dee Da

FRESCO VEAL MARSALLA ALLA LA DEE DA

Ingredients

  • 1 Jar of Fresco Mushroom & Basil White Wine Sauce
  • 2 lbs thin Veal Scallopini (less than 1/4 inch thick)
  • 1/4 cup of chick pea flour
  • 3 tbsp EVOO
  • 2 tablespoons chopped flat-leaf parsley
  • 1 1/2 tbsp of drained small capers (optional)

Preparation

Using a heavy skillet on high heat, add olive oil. Gently dredge each cutlet with the chickpea flour, knocking off excess flour. Cooking the veal in batches, turning only once until brown and cooked though, 2-2 1/2 minutes, then transfer to plate. Discard any access oil and add in jar of Fresco and cook over medium heat. At this point you could add your capers if that was your choice. Add scallopini back into Fresco mixture for a few minutes until heated through, pour onto serving platter and garnish with flat leaf parsley.

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